Grilled Chicken, Rice & Veggies the Editors of Publications International, Ltd.
Grilled Chicken, Rice & Veggies
Makes 1 serving
|1||boneless skinless chicken breast (about 3 ounces)|
|3||tablespoons reduced-fat Italian salad dressing, divided|
|1/2||cup fat-free reduced-sodium chicken broth|
|1/4||cup uncooked rice|
|1/2||cup frozen broccoli and carrot blend, thawed|
- Place chicken and 1 tablespoon salad dressing in resealable food storage bag. Seal bag; turn to coat. Marinate in refrigerator 1 hour.
- Remove chicken from marinade; discard marinade. Grill chicken over medium-hot coals 8 to 10 minutes or until chicken is no longer pink in center.
- Meanwhile, bring broth to a boil in small saucepan; add rice. Cover; reduce heat and simmer 15 minutes, stirring in vegetables during last 5 minutes of cooking. Remove from heat and stir in remaining 2 tablespoons dressing. Serve with chicken.
|Serving Size:||1 chicken breast with about 1-1/4 cups cooked rice and vegetable mixture|
|Calories from Fat||23 %|
|Total Fat||7 g|
|Saturated Fat||1 g|
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